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Applied and Environmental Microbiology, April 2004, p. 2204-2210, Vol. 70, No. 4
0099-2240/04/$08.00+0     DOI: 10.1128/AEM.70.4.2204-2210.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.

Ethanol-Mediated Variations in Cellular Fatty Acid Composition and Protein Profiles of Two Genotypically Different Strains of Escherichia coli O157:H7

R. Y.-Y. Chiou,1 R. D. Phillips,2 P. Zhao,3 M. P. Doyle,2,3 and L. R. Beuchat2,3*

Graduate Institute of Biotechnology, National Chiayi University, Chiayi, Taiwan,1 Center for Food Safety,3 Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-17972

Received 8 September 2003/ Accepted 8 January 2004

Two strains of Escherichia coli O157:H7 were grown in tryptic soy broth (TSB, pH 7.1) supplemented with 0, 2.5, 5.0, 7.5, and 10% ethanol at 30°C for up to 54 h. Growth rates in TSB supplemented with 0, 2.5, and 5.0% ethanol decreased with an increase in ethanol concentration. Growth was not observed in TSB supplemented with 7.5 or 10% ethanol. The pH of TSB containing 5.0% ethanol decreased to 5.8 within 12 h and then increased to 7.0 at 54 h. The ethanol content in TSB supplemented with 2.5 or 5.0% ethanol did not change substantially during the first 36 h of incubation but decreased slightly thereafter, indicating utilization or degradation of ethanol by both strains. Glucose was depleted in TSB supplemented with 0, 2.5, or 5.0% ethanol within 12 h. Cells grown under ethanol stress contained a higher amount of fatty acids. With the exceptions of cis-oleic acid and nonadecanoic acid, larger amounts of fatty acid were present in stationary-phase cells of the two strains grown in TSB supplemented with 5.0% ethanol for 30 h than in cells grown in TSB without ethanol for 22 h. The trans-oleic acid content was 10-fold higher in the cells grown in TSB with 5.0% ethanol than those grown in TSB without ethanol. In contrast, cis-oleic acid was not detected in ethanol-stressed cells but was present at concentrations of 0.32 and 0.36 mg/g of cells of the two strains grown in TSB without ethanol. Protein content was higher in ethanol-stressed cells than in nonstressed cells. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis protein profiles varied qualitatively as affected by the strain and the presence of ethanol in TSB. An ethanol-mediated protein (28 kDa) was observed in the ethanol-stressed cells but not in control cells. It is concluded that the two test strains of E. coli O157:H7 underwent phenotypic modifications in cellular fatty acid composition and protein profiles in response to ethanol stress. The potential for cross protection against subsequent stresses applied in food preservation technologies as a result of these changes is under investigation.

* Corresponding author. Mailing address: Center for Food Safety, University of Georgia, 1109 Experiment St., Griffin, GA 30223-1797. Phone: (770) 412-4740. Fax: (770) 229-3216. E-mail: lbeuchat{at}uga.edu.

Applied and Environmental Microbiology, April 2004, p. 2204-2210, Vol. 70, No. 4
0099-2240/04/$08.00+0     DOI: 10.1128/AEM.70.4.2204-2210.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Chatterjee, I., Somerville, G. A., Heilmann, C., Sahl, H.-G., Maurer, H. H., Herrmann, M. (2006). Very Low Ethanol Concentrations Affect the Viability and Growth Recovery in Post-Stationary-Phase Staphylococcus aureus Populations. Appl. Environ. Microbiol. 72: 2627-2636 [Abstract] [Full Text]  
  • Heipieper, H. J., Chiou, R. Y.-Y. (2005). Adaptation of Escherichia coli to Ethanol on the Level of Membrane Fatty Acid Composition. Appl. Environ. Microbiol. 71: 3388-3388 [Full Text]  


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